Spicy Meat-Free Sausage & Tomato Spaghetti

Boil a kettle

Break your meat-free sausages into rough pieces

Heat a large, wide-based pan (preferably non-stick, matching lid) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the meat-free sausage pieces with your chilli flakes (can't handle the heat? Go easy!) and a generous grind of black pepper and cook for 6-7 min or until browned all over, breaking it up with a wooden spoon as you go

Whilst the meat-free sausage meat is cooking, add your wholewheat spaghetti to a pot of boiled water with a pinch of salt

Bring to the boil over a high heat and cook for 10-12 min or until cooked with a slight bite

Once done, drain the cooked spaghetti and return to the pot with a drizzle of olive oil

Meanwhile, reboil a full kettle

Roughly chop your cherry tomatoes in half

Peel and finely chop (or grate) your garlic

Add the chopped garlic and halved cherry tomatoes to the pan and cook for 4-5 min further or until the tomatoes have begun to break down

Dissolve your vegetable stock mix and tomato paste in 150ml [200ml] [250ml] boiled water – this is your tomato stock

Add your spinach to a colander and pour boiled water all over it until wilted

Rinse the wilted spinach under cold running water until it's cool enough to handle, then squeeze out any excess water (clean hands is best!)

Once the tomatoes are soft, add the tomato stock to the pan with the wilted spinach and give everything a good mix up

Bring to the boil over a high heat and cook, covered, for a further 1-2 min

Stir through your soft cheese and half your grated Italian hard cheese (you'll use the rest for garnish!) and cook for 1-2 min further or until everything is combined – this is your spicy meat-free sausage & tomato sauce